Kashmiri Laal Paneer Recipe | Waze Tchaman | कश्मीरी लाल पनीर

Written Recipe – Kashmiri Laal Paneer (Waze Tchaman)
Prep time: 15-20 minutes (excluding chilli soaking time)
Cooking time: 45 minutes – 1 hour
Serves: 4-5 people

Ingredients:
Cooking Paneer
PANEER | पनीर 500 GRAMS
TURMERIC POWDER | हल्दी पाउडर 1 TSP
MUSTARD OIL | सरसों का तेल AS REQUIRED (FOR SHALLOW FRYING)
Fried Onion Paste
FRIED ONION | बरिस्ता 2 MEDIUM SIZED.
WATER | पानी VERY LITTLE
Red Chilli Paste
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 7-8 NOS. (DESEEDED & SOAKED FOR AN HOUR)
WATER | पानी AS REQUIRED
Final Cooking
REMAINING MUSTARD OIL | बचा हुआ सरसों का तेल
ASAFOETIDA | हींग 1/2 TSP
TOMATO PUREE | टमाटर की प्यूरी 400 GRAMS
KASHMIRI CHILLI PASTE | कश्मीरी लाल मिर्च की पेस्ट
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
BLACK CARDAMOM | बड़ी इलाइची 1 NO.
GREEN CARDAMOM | हरी इलाइची 3 NOS.
CLOVES | लौंग 3 NOS.
CINNAMON | दालचीनी 2 INCH
FENNEL SEED POWDER | सौंफ का पाउडर 1.5 TBSP
GINGER POWDER | सोंठ पाउडर 2 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी 500 ML
FRIED ONION PASTE | बरिस्ता की पेस्ट
ROASTED CUMIN POWDER | भुने जीरे का पाउडर A LARGE PINCH
Method:
Cut the paneer block into thick slices, approximately 2-3 cm thick, you can choose to keep it in a square shape or rectangles, paneer pieces are usually cut & prepared like this in Kashmir.
Bring water to a rolling boil in a stock pot & add turmeric powder, then add the paneer & let it simmer for 5-6 minutes.
Then carefully transfer the paneer pieces onto a plate & let them cool down & dry-off slightly.
Set a pan over high heat, add the mustard oil & let it get hot until it starts smoking then switch off the flamr & let the oil cool down slightly.
Add the paneer pieces & fry them over medium high flame until they turn golden brown from both the sides, then set them aside & reserve the oil to be used further in the recipe.
Add the fried onions into a small mixer jar & grind it into a fine paste using water as required.
Similarly, add the soaked Kashmiri chillies into a mixer jar along with some water & grind it into a fine paste.
Add the reserved mustard oil into a kadhai & let it get hot.
Further add asafoetida, tomato puree, red chilli paste, turmeric powder, all the whole spices, fennel & ginger powder, salt & hot water, stir well & let it come to a boil.
Add the fried onion paste & cook the gravy over medium high flame for 12-15 minutes until the tomato puree gets fully cooked & the gravy reduces.
Then add the fried paneer pieces, stir well, cover & cook over medium low flame for 7-8 minutes.
Once cooked you can adjust the consistency of the gravy as per your preference, authentically it is not too runny.
Lastly just taste & adjust seasoning if required & add roasted cumin powder
Your delicious Kashmiri Laal Paneer is ready, serve it hot with some rice or any bread of your choice.

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Intro 0:00
Prepping Paneer 1:33
Onion Paste 4:50
Red chilli paste 5:20
Information about the recipe 5:44
Final cooking 6:58
Plating 9:07
Outro 10:36

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